1/3 Photos of Make Ahead Grilled Brats and Beer Wisconsin Style
1 hr 35 mins
1 hr 30 mins
Always in the kitchen Connie's Note:
These are great to make ahead for cookouts or tailgating. Especially if you need the grill for other foods. They can be reheated in a foil pan on the grill, in the oven or in a crock pot. They can be made a day ahead, the morning of, or served right away. You need fresh bratwurst for this, not the smoked or white colored sausage. We've already made 100 of these ahead for large groups.
My Private Note
Units: US | Metric
- 1Place brats in large saucepan and cover with 4 cans of beer.
- 2Bring to boil.
- 3Lower temperature and simmer for 10 minutes.
- 4Meanwhile saute sliced onions in olive oil or margarine.
- 5Cover and cook slow, turning onions often till tender.
- 6Do not caramelize.
- 7Drain bratwurst and place on hot grill.
- 8Gas or charcoal.
- 9Brown evenly on all sides.
- 10Watch closely.
- 11The sausage fat can cause flare-ups.
- 12Remove from grill, when browned.
- 13Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
- 14Refrigerate, until one hour before eating.
- 15Reheat slowly for an hour.
- 16If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.
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Nutritional Facts for Make Ahead Grilled Brats and Beer Wisconsin Style
Serving Size: 1 (329 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 450.3
- Calories from Fat 254
- Total Fat 28.2 g
- Saturated Fat 8.9 g
- Cholesterol 62.9 mg
- Sodium 732.1 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 0.9 g
- Sugars 2.3 g
- Protein 13.5 g